This dessert is very refreshing season, and besides being good and easy it is grain department. The recipe comes from blog Hanan I thank you very much for this wonderful discovery. I have not changed the recipe except I used butter instead small of gingerbread. I made a cut and pasted from the original recipe.
For the background to speculoos :
- biscuit 200g
- 60g soft butter
- 40 cl of liquid whipping cream well chilled
- 70g caster sugar
- 6 g gelatin
- 200g strawberry coulis
- 200g strawberry coulis
- 30g sugar
- the juice of half a lime
- 3g gelatin
In a blender, reduce biscuit powder, add butter and mix. T asser the mixture in the bottom circle of pastry and place in the fridge.
Bavarian Prepare: Soften the gelatin in a bowl of cold water (for 5 min). B ATTRE the whole very cold cream with sugar until firm whipped cream, then place it in the fridge. Wash and hull the strawberries, put them through a blender to obtain a slurry (approximately 200g of slurry), the heat will then be diluted gelatin (softened and drained). let cool completely, then add the sauce with cream, stir, pour the cream into the pan on the bottom biscuit and let cool for 1 hour minimum .
Then prepare for the mirror Strawberries: Warm 200g strawberry sauce (mixed with lime juice), to dilute them a sheet of gelatin (which must be softened in cold water for 5 min and drained). R emove the fire and let cool completely, the grout must be almost cold, it becomes frozen, just warm it a little.
Pour grout "almost cold" in the Bavarian and put in the fridge at least 4 hours before removing from pan. (Preferably overnight) 
For easy removal, just to run a knife around the Bavarian before removing the circle (I have a little struggled with my own heart-shaped). With the rest of ingredients, I prepared well for small glasses greedy!
A small part?
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